Mysterious Brownies

Looking at the title, you might wonder if you should even consider reading this post. How can brownies be mysterious, if all it takes is flour, butter, sugar, eggs and chocolate to make them. It really doesn’t get much more straight forward.  To my excuse, I am in a state of frantic pre-holiday chaos and with my brain crammed with to-do-lists, I had to come up with something quick, and this was it. The title actually does fit the brownies quite well, since they got a few untypical ingredients that are best not mentioned when it comes to picky eaters. I assure you however, that no one will ever be able to tell what exactly they are and these brownies will be devoured in no time. There’s no way you can detect the pumpkin (even if you want to) and my family thinks they are just delicious. Guilt free snacking at it’s best!


  • 1 cup spelt flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • pinch of sea salt
  • 1 cup cooked, mashed pumpkin
  • 1/2 agave syrup or 3/4 cup light brown sugar
  • 1/3 cup cold-pressed canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, lightly toasted and roughly chopped (optional)
  • 1/2 cup dark chocolate chips (optional)


Line a brownie tin (8″ square, mine is 11×7″) with baking paper, letting a bit of excess paper hang over the 2 longer sides. Later on this will make removing the brownies so much easier. Lightly grease baking paper and sides.

Heat oven to 350 F (180 C).

In a medium bowl, whisk together flour, baking powder, salt and cocoa powder.

In another bowl, lightly beat eggs, before adding pumpkin, agave syrup, oil and vanilla extract. Mix well.

Pour wet into dry ingredients and gently combine.

Fold in walnuts and chocolate chips.

Pour batter into brownie tin and bake for 25 min.

Lift baked brownies out of tin, using the overhang paper, and cool on wire rack.

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